Soft Boiled Eggs
Source: As a kid we called them "eggs in a bowl" and made them this way
Place eggs in pan just big enough to hold them. Fill with water to cover the eggs by an inch. Bring to a boil.
Simmer eggs for 3-4 minutes, depending on size.
Remove from heat and run under cold water until cool enough to handle.
While eggs are cooking, toast and butter slices of bread. Cut into cubes and place in a bowl.
When eggs are cool enough to handle, crack and scrape out eggs on top of bread cubes.
Season with salt and pepper and toss gently until evenly mixed.
Another method that "steams" the eggs:
Soft-Cooked Eggs - Cook's Illustrated (February 2013)
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing. If you have one, a steamer basket does make the lowering the eggs into the boiling water easier.
4 large eggs
Salt and pepper
Bring 1/2 inch water to boil in medium saucepan over medium-high heat.
Using tongs, gently place eggs in boiling water (eggs will not be
submerged). Cover saucepan and cook eggs for 6 1/2 minutes.
Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds.
Remove eggs from pan and serve, seasoning with salt and pepper to taste.